It dawned on me yesterday that I really am a good ol' Minnesota gal. I have lived here for almost 20 years, but I will finally admit that I love myself a good casserole. This "casserole", if you can call it that - is yummy, jammed with flavor and tasted better than the classic plate of spaghetti. That's just my opinion, though. Let me also add that while I love homemade spaghetti sauce, I'm not afraid of a good jar from the grocery store!
On another note - I am starting a challenge today, hosted by Rosy and Tart. The challenge: Find 10 recipes with less than 5 ingredients by February 14th. So, I modified this recipe a bit to meet the requirements. While you may see more than 5 ingredients, olive oil, salt and pepper do not count - whew!
Welcome to Challenge Number One.
Original Recipe: Y'All Come Eat cookbook, pg. 29
Modified recipe by Kitchen Groovy
1 lb. uncooked spaghetti
1 lb. ground beef
1 jar spaghetti sauce (I used Classico: Spicy Tomato and Basil)
3/4 C freshly grated Parmesan cheese
2 C mozzarella cheese, shredded
olive oil, for coating pan
1/2 tsp. salt and pepper
1. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions; drain.
2. In a large Dutch oven, heat the oil over medium-high heat. Add the beef, cook about 5 minutes or until brown, breaking up with a fork as it cooks. Add the salt and pepper. Stir in the spaghetti sauce, Parmesan cheese and the cooked spaghetti. Transfer to a baking dish or casserole dish. Top evenly with mozzarella. Bake for 30 minutes or until the cheese is melted and bubbling.